Soothe your soul and help your physical being wind down after a long day's work with this calming Ashwagandha Moon Tonic. Regarded as one of the most influential herbal adaptogens to help achieve bodily homeostasis, this warming beverage may just do wonders for your overall health. The stress-relieving combination of warming spices (cinnamon, turmeric, nutmeg, and cardamom) and phytonutrient-rich ashwagandha teams up to deliver an escape from the demands of life while supporting immune health, nervous system function, and endocrine function — to name a few. So, sit back, relax, and find your sleepy side as you sip on this soothing and comforting tonic.
Yields2 ServingsPrep Time5 minsCook Time5 minsTotal Time10 mins
Ingredients
2cupsplant-based milk (unsweetened)
1tspground cinnamon
1tspground turmeric
½tspground ashwagandha
2pinchesground black pepper
2pinchesground cardamom
2pinchesground ginger
2pinchesground nutmeg
1tbspdate paste (optional; or other sweetener of choice)
Directions
1
Add the milk and all of the spices (cinnamon, turmeric, ashwagandha, black pepper, cardamom, ginger, and nutmeg) to a medium stovetop pot. Heat on medium until warmed through, about 5 minutes, whisking constantly until all of the spices are dissolved.
2
Once heated through, divide the spiced milk into your favorite two mugs.
3
Stir in date paste, if using, until you reach the desired sweetness.
4
Sprinkle cinnamon on top of your ashwagandha tonic, if desired.
Chef's Notes
Substitutions Swap out ashwagandha with another one of your favorite adaptogenic herbs.
Use whole spices instead of ground by replacing the ground cinnamon with a cinnamon stick, using one tablespoon of roughly chopped turmeric root, 1–2 cardamom pods, and ¼” of fresh ginger. Add all of the whole spices to the pot with the milk and heat on low-medium for 10–15 minutes before straining the liquid and enjoying as a tonic.
Where to Find Ashwagandha Powder You can find ashwagandha powder online and, occasionally, in specialty grocery stores or natural food markets.
Storage Store ashwagandha tonic leftovers in the refrigerator in an airtight container or mason jar for 3–5 days.
Ingredients
2cupsplant-based milk (unsweetened)
1tspground cinnamon
1tspground turmeric
½tspground ashwagandha
2pinchesground black pepper
2pinchesground cardamom
2pinchesground ginger
2pinchesground nutmeg
1tbspdate paste (optional; or other sweetener of choice)
Directions
1
Add the milk and all of the spices (cinnamon, turmeric, ashwagandha, black pepper, cardamom, ginger, and nutmeg) to a medium stovetop pot. Heat on medium until warmed through, about 5 minutes, whisking constantly until all of the spices are dissolved.
2
Once heated through, divide the spiced milk into your favorite two mugs.
3
Stir in date paste, if using, until you reach the desired sweetness.
4
Sprinkle cinnamon on top of your ashwagandha tonic, if desired.
